Yotam Ottolenghi's quick and healthy breakfasts | The Guardianhttps://www.theguardian.com/lifeandstyle/series/yotam-ottolenghi-quick-and-healthy-breakfasts
Fast and flavourful breakfast recipes by Yotam Ottolenghien-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2018Sun, 18 Feb 2018 07:23:32 GMT2018-02-18T07:23:32Zen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2018The Guardianhttps://assets.guim.co.uk/images/guardian-logo-rss.c45beb1bafa34b347ac333af2e6fe23f.pnghttps://www.theguardian.com
Braised eggs with tomato, spinach and yoghurt recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/eggs-tomato-spinach-yoghurt-recipe
Yotam Ottolenghi serves up a delicious and nourishing dish in his series of quick and healthy breakfasts<p>There is a little bit of work involved here, but the final product is delicious and nourishing.</p><p><strong>Serves 4</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/eggs-tomato-spinach-yoghurt-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:05 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/eggs-tomato-spinach-yoghurt-recipePhotograph: Franck Allais and Ed Johns/GuardianBraised eggs with tomato, spinach and yoghurt. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianBraised eggs with tomato, spinach and yoghurt. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:05ZChickpeas on toast recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/chickpeas-toast-recipe
Yotam Ottolenghi's tasty take on beans on toast is part of his series of quick and healthy breakfasts<p>Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. Here's an alternative, just for the sake of variation. You can play with the idea by adding chorizo or smoky bacon and omitting the smoked paprika. Eggs are another natural&nbsp;addition.</p><p><strong>Serves 2</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/chickpeas-toast-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:04 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/chickpeas-toast-recipePhotograph: Franck Allais and Ed Johns/GuardianChickpeas on toast. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianChickpeas on toast. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:04ZIrish oat porridge with banana, mango and coconut milk recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/irish-porridge-banana-mango
Yotam Ottolenghi offers up this tropical porridge dish for pure,<br />lazy-morning comfort – part of his series of quick and healthy breakfasts<p>It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. The rest of the components here offer pure, lazy-morning comfort, although you can wake yourself up&nbsp;properly by adding a little zing of lime. If you are well organised and think ahead, boil the oats with the water for a minute, chill and place in the fridge overnight. This will save you 10-15 minutes of&nbsp;cooking time the next morning.</p><p><strong>Serves 4</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/irish-porridge-banana-mango">Continue reading...</a>BreakfastFood & drinkPorridgeSat, 15 Jan 2011 12:00:04 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/irish-porridge-banana-mangoPhotograph: Franck Allais and Ed Johns/GuardianIrish oat porridge with banana, mango and cocnut milk. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianIrish oat porridge with banana, mango and cocnut milk. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:04ZMushrooms with sourdough croutons recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/mushrooms-sourdough-croutons-recipe
Yotam Ottolenghi offers an alternative to bland old grilled mushrooms in his series of quick and healthy breakfasts<p>Here's an alternative to bland old grilled mushrooms. These mushrooms – use any you like – are hearty yet full of zest, with loads of herbs to liven them up. You can leave out the lemon juice or sour cream, if you find the acidity a bit too much in the morning, or add to the dish by serving the mushrooms with soft scrambled eggs.</p><p><strong>Serves 2</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/mushrooms-sourdough-croutons-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:03 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/mushrooms-sourdough-croutons-recipePhotograph: Franck Allais and Ed Johns/GuardianMushrooms with sourdough croutons. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianMushrooms with sourdough croutons. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:03ZBircher muesli recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/bircher-muesli-recipe
Yotam Ottolenghi's experimental take on the classic morning dish – part of his series of quick and healthy breakfast recipes<p>This old classic, invented by Dr Bircher-Benner in Zurich for his patients&nbsp;in the 1890s, makes a perfect morning dish. It is like a blank canvas to which you can add any nut, fruit or seed you can think of –&nbsp;fresh or cooked. Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises&nbsp;in blood sugar levels. It also has a nice, mild&nbsp;flavour.</p><p><strong>Serves 4-6</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/bircher-muesli-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:02 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/bircher-muesli-recipePhotograph: Franck Allais and Ed Johns/GuardianBircher muesli. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianBircher muesli. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:02ZGrilled pink grapefruit with star anise recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/pink-grapefuit-star-anise-recipe
Yotam Ottolenghi suggests a refreshing start to the day with this grapefruit sprinkled with star anise – part of his series of quick and healthy breakfasts<p>Grapefruit is the most refreshing and healthy food you can start your&nbsp;day with, and the star anise gives it a special aroma. The best way to grind the anise is with a spice or coffee grinder. If you don't&nbsp;have one, you will need to work hard with a pestle and mortar to break the anise down and then pass it through a fine sieve – that's your morning exercise sorted.</p><p><strong>Serves 2-4</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/pink-grapefuit-star-anise-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:02 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/pink-grapefuit-star-anise-recipePhotograph: Franck Allais and Ed Johns/GuardianGrilled pink grapefruit with star anise. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianGrilled pink grapefruit with star anise. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:02ZFruit salad in cardamom and lime syrup recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/fruit-salad-cardamom-lime-syrup-recipe
Yotam Ottolenghi suggests a juicy, sweet and tropical way to open the day in his series of quick and healthy breakfast recipes<p>Breakfast is always the best time for something juicy, sweet and fresh – it&nbsp;just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. In winter, the local choice is&nbsp;limited so try going for a tropical bunch. A point about cardamom: the&nbsp;fresher the pods are the more flavour they give, so try to get fresh pods, or increase the quantity. If you leave them in the salad they will keep on&nbsp;giving off their aroma.</p><p><strong>Serves 2</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/fruit-salad-cardamom-lime-syrup-recipe">Continue reading...</a>BreakfastFruitFood & drinkSat, 15 Jan 2011 12:00:01 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/fruit-salad-cardamom-lime-syrup-recipePhotograph: Franck Allais/GuardianFruit salad in cardamom and lime syrup. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais/GuardianFruit salad in cardamom and lime syrup. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:01ZSweetcorn cakes recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/sweetcorn-cakes-recipe
Yotam Ottolenghi serves up a simple and versatile recipe in his series of quick and healthy breakfasts<p>These are wonderful as they are, if you want to keep it simple and low in fat. However, adding diced chorizo or feta to the batter would upgrade it. Serve with any combination of these condiments: fresh herb salad with lemon and olive oil; sliced avocado, lime juice, coriander and chilli; or diced tomato, red onion, vinegar and olive oil.</p><p><strong>Serves 2</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/sweetcorn-cakes-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:01 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/sweetcorn-cakes-recipePhotograph: Franck Allais and Ed Johns/GuardianSweetcorn cakes. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianSweetcorn cakes. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:01ZGrilled sourdough with ricotta and herb paste recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/grilled-sourdough-ricotta-herb-paste-recipe
Yotam Ottolenghi dishes up an unusual morning meal as part of his series of quick and healthy breakfasts<p>Unusual among cheeses, ricotta is both flavoursome and low in fat (around 10%). Its sweet lightness makes it a perfect breakfast star, a little like cottage cheese but with tons more charm. It goes well with both sweet – try with strawberry jam! – and savoury. Spread it on good bread here and douse with a robust, homemade herb paste. As an alternative, you could use commercial harrisa or olive tapenade, thinned down with a&nbsp;little olive oil. A couple of poached eggs on top wouldn't be out of place.</p><p><strong>Serves 2</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/grilled-sourdough-ricotta-herb-paste-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 12:00:00 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/grilled-sourdough-ricotta-herb-paste-recipePhotograph: Franck Allais/GuardianGrilled sourdough with ricotta and herb paste. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais/GuardianGrilled sourdough with ricotta and herb paste. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T12:00:00ZCongee recipe | Yotam Ottolenghihttps://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipe
Yotam Ottolenghi offers his made-to-measure version of this popular Asian breakfast in his series of quick and healthy recipes<p>This savoury rice porridge is popular in many parts of Asia. Normally when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. To avoid confusion, try this delicious made-to-measure Chinese version. The rice here is intentionally bland and smooth, easy to digest in the morning, with the various condiments bringing in diverse flavours and textures. You can easily omit some ingredients if you can't get hold of them or don't like them, and you can also add some others, such as the traditional salted egg or lettuce, or the less traditional fish sauce, coriander and lime juice. Congee is also a great user-up of leftover rice. If&nbsp;you do this, make sure you chill the leftover rice within one hour of&nbsp;making it and use within a day.</p><p><strong>Serves 4</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipe">Continue reading...</a>BreakfastFood & drinkSat, 15 Jan 2011 11:59:00 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipePhotograph: Franck Allais and Ed Johns/GuardianCongee rice porridge. Photograph: Franck Allais and Ed Johns for the GuardianPhotograph: Franck Allais and Ed Johns/GuardianCongee rice porridge. Photograph: Franck Allais and Ed Johns for the GuardianYotam Ottolenghi2011-01-15T11:59:00Z